How long does it take to make Caldo de Res (Beef Soup)?

About 3 hours 45 minutes in total: 30 minutes of prep and 3 hours 15 minutes of cooking.

How many servings does this Caldo de Res (Beef Soup) recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Caldo de Res (Beef Soup) recipe come from?

It was shared by arnietex on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Caldo de Res – 225-Minute Soup Recipe

Name: Caldo de Res – 225-Minute Soup Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 carrots; 2 zucchinis; 1 Mexican squash; 2 corn; 2 celery stalks; about a third cabbage; 2 russet potatoes; 2 Roma tomatoes; 0.25 cup tomato sauce; 3 garlic cloves; 1 onion; 4 beef shank steaks; some soup bones; 2 tbsp salt, pepper, garlic (OG); 2 tsp cumin; lime

A comforting Mexican beef soup brimming with tender shank, hearty vegetables, and aromatic spices. The slow simmer brings out rich marrow flavors, while the optional tomato sauce adds depth. Perfect for a cozy family dinner or a warming meal on a chilly day.

Recipe by arnietex· Structured by ReelsMeals

From: TikTok(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

30 min

Cook Time

3 hr 15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

3 hr 45 min estimated total time for 8 servings.

Explore related saves

Dinner Soup Mexican Beef

Ingredients

2 carrots
2 zucchinis
1 Mexican squash
2 corn
2 celery stalks
about a third cabbage
2 russet potatoes
2 Roma tomatoes
1/4 cup tomato sauce
3 garlic cloves
1 onion
4 beef shank steaks
some soup bones
2 tbsp salt, pepper, garlic (OG)
2 tsp cumin
lime

Instructions

1
Rinse all the meat and place it in a large pot.
2
Add soup bones to the pot and bring to a simmer, skimming off any frothy foam.
3
After 20‑30 minutes, add the beef shank steaks and continue simmering, skimming again as needed.
4
Add 2 tablespoons of salt, pepper, and garlic (OG) and 2 teaspoons of cumin, stirring to distribute the flavors.
5
Add the whole onion and garlic cloves, then celery stalks and corn quarters.
6
Stir in ¼ cup tomato sauce (optional).
7
After the mixture boils again, add the firm carrots and continue simmering for 10‑15 minutes.
8
Add the cabbage pieces and Roma tomatoes, then bring back to a boil and reduce heat to maintain a steady simmer.
9
After about 2½ to 3 hours, add the russet potatoes and stir until they are cooked through.
10
Add the Mexican squash and zucchini, cooking for an additional 5 minutes until tender.
11
If using a pressure cooker, place the soup (with cabbage, corn, carrots, potatoes, celery, and other vegetables) in the cooker and simmer until the vegetables are tender.
12
Taste and adjust salt if necessary, then remove from heat.
13
Serve hot, optionally with lime wedges, hot sauce, and a side of rice or tortillas.
14
Enjoy the hearty, flavorful caldo de res with family or friends.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Skim foam early

When you first bring the meat and bones to a simmer, skim off any frothy foam that rises.

Add carrots after re‑boiling

Wait until the mixture boils again before adding the firm carrots, then simmer 10‑15 minutes.

Add potatoes late

Introduce the russet potatoes after about 2½‑3 hours of simmering and stir until cooked through.

Finish with squash and zucchini

Cook the Mexican squash and zucchini for an additional 5 minutes until tender, right before serving.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.